There are a jillion bean and pasta salads out there. They are all a little different and good, too. This one is a bit different from the rest. The celery is partially cooked. The onion is marinated in white vinegar. All of that does make a difference. Try it and see what you think. You can use any combination of canned beans, even add green beans, if you like. Mix it up.

BEANS AND PASTA SALAD
8 ounces small shell pasta
2 stalks celery, thinly sliced
16-oz can pinto beans, drained and rinsed
16-oz can red kidney beans, drained and rinsed
1/2 cup minced green pepper
1/2 cup minced onion
1 tablespoon minced pimiento
3 tbsp white vinegar
1 tsp lemon zest
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
2/3 cup olive oil
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup minced fresh chives

Cook pasta in boiling salted water according to directions on box. Cook celery in water to cover until tender-crisp. Combine with pasta and rinse with cold water until cool. Combine pasta mixture with pinto beans, red kidney beans, minced green pepper and pimiento in a large bowl. Toss lightly to mix. In small bowl combine minced onion with white vinegar. Let stand for five minutes to marinate. Then add lemon zest, lemon juice, mustard, honey, salt and pepper. Whisk until smooth. Gradually whisk in olive oil until well combined. Pour over bean-pasta mixture. Toss gently. Chill overnight. Sprinkle with minced chives at serving time.